This past weekend, I went along to the Mort Bay Community Garden working bee with a gorgeous friend so I could join up and start the growing of my green thumb. Sadly, my current status is black thumb 😕 but I would dearly love to create an edible balcony in the beautiful space we have so no time like the present to get learning on the gardening front. I was introduced to a very knowledgeable and friendly bunch of people at the gardens and was put to work straight away. They trusted me to touch plants on my first day! There was fixing of the watering system to be done, weeding and of course harvesting. One of the biggest crops of the day was kohlrabi, and I was very embarrassed to admit it’s not a vegetable I’d spent much time with in the kitchen. As we get to share the garden bounty, I rectified that by taking a couple home with me to experiment with in the kitchen.
With a bit of reading, I found that kohlrabi was a cross between a turnip and a cabbage in flavour and behaved a bit the same way when cooking. It’s also better to buy the smaller bulbs as they are tender and sweet versus the larger, which are quite fibrous (I got a larger one just to be sure and this is very true!). Kohlrabi is a vegetable that is rich in vitamin C and also contains potassium, vitamins B6, B9, B1, phosphorous and calcium. What’s not to love about all of that?!
Roasting is one of my favourite ways to prepare vegetables so kohlrabi fries were trialled three times over with a few different fats and whilst they’ve been gorgeous every time, my favourite has definitely been coconut oil, rosemary and salt. I also tried them with ghee and Italian seasoning (yum!), and olive oil and paprika (also yum!). So, next time you see a kohlrabi don’t be afraid to pick it up and take it home! Hope you enjoy these fries. ❤️
- 2 small kohlrabi, about 10cm in diameter
- 1 sprig rosemary, leaves removed and finely chopped
- 1 Tbsp coconut oil (Aus Tbsp is 20ml)
- Salt & pepper
- Preheat the oven to 220 degrees Celcius (428 degrees Fahrenheit)
- Peel the thick layer of outer skin off the kohlrabi (I cut it off with a knife)
- Cut into chunky sized fries
- Drizzle the oil over the fries then add the rosemary and salt and pepper to taste
- Toss with your hands to ensure all fries are well coated
- Place in a single layer on a baking paper lined baking tray and bake for 10-12 minutes then flip, and bake for another 10 (everyone’s oven is different as is our choice of fry thickness so timing will depend on this. The first time you cook them just keep an eye on them and cook more or less as needed)
- Serve with a roast or have as a snack dipped in a gorgeous homemade mayo! ❤️